[Customers_ellenden.harvington.net] Fresh Meat & Seasonal Fruit & Vegetables this weekend

[Ellenden Farm Shop]

Hello All 

We didn't get it too wrong with the weather last weekend - we enjoyed a
Barbque Sunday evening! 

SEASONAL FRUIT & VEGETABLES 

We currently have available: 

* Our own Premium and Standard rounds of Asparagus, traditionally grown
outside 

* Harvington Rhubarb 

* Cornish New Potatoes 

FRESH MEAT THIS WEEKEND 

We will have the following fresh meat available from Friday: 

PURE BRED RYELAND LAMB & NEW SEASON SPRING LAMB 

* Leg on the bone 

* Boned & rolled leg 

* Boned & rolled shoulder 

* Boned & rolled Breast 

OUR OWN LIMOUSIN CROSS BEEF 

* Fillet, Sirloin, Rump Steak 

* Topside, Silverside, Roasting & Brisket Joints 

* Braising, Stewing, Shin & Minced Beef 

FREE-RANGE CHICKEN 

* Whole 

* Fillets 

* Thighs 

* Legs 

WILDBOAR & VENISON 

* Steaks 

* Sausages 

* Burgers 

If you would like to order any of the meat available please reply to this
mail. Pre-Orders have already been accounted for - hence no Ribs or Rib Eye
Steak this weekend. 

FARMING NEWS


We are trying to wean Emily, Rosie, Izzy and Poppy lamb - but they are
still bleating for bottles at 8am and 8pm and much to David's dislike mum
and I give in! 

The plum orchards are blossoming well, so we are hoping for a better yield
this year..... 

Plans for Open Farm Sunday on June 7th are progressing well - we will
definitely have more livestock around this year thanks to Jilly and Andy
Tracey who have kindly agreed to bring their Rare Breed pigs and Charlotte
Lewis who is going to bring her goats. We are very grateful to both. 

RECIPE OF THE WEEK - THANK YOU ADRIAN 

 	* 2 kg leg of lamb  [1], bone in 

	* 75ml olive oil  [2] 

	* 1 tbsp chopped rosemary  [3] 

  	* 2 large carrots , roughly chopped 
 	* 1 onion  [4], roughly chopped 
 	* 3 sticks celery  [5], roughly chopped 

	* small sprigs of bay, rosemary and thyme  [6] 

  	* pared zest and juice of 1 orange  [7](use a potato peeler for the
zest
 	* 1 tsp plain flour 
 	* bottle ros wine 
 	* 500ml lamb, chicken or
vegetable stock 
 	* 1 tbsp redcurrant jelly 

 	* Serves 6 

PREPERATION AND COOKING TIMES  

Prep 2 hrs 15 mins  

Include 1hr 40 mins in the oven  

	* Preheat the oven to fan 180C/ conventional 200C/gas 6. Using a small
knife, trim away any excess fat from the lamb and place the fat in the
roasting tin. Then criss-cross the top and sides of the lamb with the
knife, making shallow incisions. Mix half the olive oil with the rosemary,
salt and pepper and set aside.  

	* Place the roasting tin over a medium heat and warm the lamb fat with
the remaining olive oil for a few seconds. Add the lamb and rub the
rosemary oil over the top and into the slashes. Keep turning the lamb over
in the hot oil until it begins to colour all over.  

	* Tip the vegetables and sprigs of herbs into the tin, sprinkle the lamb
with a little extra salt and roast in the oven for 50 minutes or until the
outside fat starts to brown. Remove the tin from the oven and turn the
temperature down to fan 140C/
conventional 160C/gas 4.  

	* Scrape the vegetables away from the bottom of the tin and turn the lamb
over. Baste with a little of the fat, then continue to roast for 45-50
minutes. Test by inserting a metal skewer into the thickest part of the
leg: for medium-rare meat, the tip should feel warm to the touch and the
juices that run out of the meat should be fairly pink.  

	* Remove the lamb to a warmed serving dish and cover with a loose tent of
foil. This will prevent heat escaping and will allow the lamb to relax
while the gravy is made.  

   	* Blanch the orange zest in boiling water for 1 minute until soft,
then drain and set aside. Remove the vegetables from the roasting tin
(reserve any that aren't too dark for tucking round the roast), then put
the tin on a medium heat and skim away all but 1 tbsp of the fat. Sprinkle
the flour in and stir constantly. Add the wine, orange juice and zest and
stock and boil rapidly for about 10 minutes until the gravy thickens,
colours and is
reduced by about half. Taste and add salt and pepper if
necessary. Finally, stir in the redcurrant jelly and simmer until melted,
then strain. Serve the lamb surrounded by any reserved vegetables, with the
hot gravy.

The very best of luck to Carolyn who is running the London Marathon this
weekend, I have no idea how anyone manages to run 26 miles - 2 miles around
the village is more than enough for me! 

Kind regards 

Sara 

Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11 8LU
Tel: 01386 870296 

  

Links:
------
[1] http://www.bbcgoodfood.com/content/knowhow/glossary/lamb/
[2] http://www.bbcgoodfood.com/content/knowhow/glossary/olive-oil/
[3] http://www.bbcgoodfood.com/content/knowhow/glossary/rosemary/
[4] http://www.bbcgoodfood.com/content/knowhow/glossary/onion/
[5] http://www.bbcgoodfood.com/content/knowhow/glossary/celery/
[6] http://www.bbcgoodfood.com/content/knowhow/glossary/thyme/
[7] http://www.bbcgoodfood.com/content/knowhow/glossary/orange/
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